ocho

Just returned from the B.boro Co-op Where John and I are new shareholders and working members. I did my first shift of kitchen work. It was intense. I peeled a box of cucumbers and picked a box of parsley for two hours. The peeling and picking was mind-numbing and it was hot, but I was buzzing from being in an actual commercial kitchen. Theirs is incredible.

Incredibly small and cramped, for the huge amount of food they put out every day. Their chefs and other workers moved gracefully and efficiently around each other. I couldn't deny cooking as an art, watching them. I wanted to just stare and admire them chopping, tossing, peeling,mixing, pouring. wow. cooks are cool.

All of the quick, efficient, focused movements remind me of a musician- a drummer, i think. Sorry, i know, i am a romantic. Really, I think there is a connection there. Cooks and drummers often fit into the stereotype of being drug and alcohol abusers. The work is intense, stressful, competitive and keeps them up late. Anyway. Cooks (and drummers) are cool and food is good. and, i do, i love all three.

Made pesto last night. Instead of throwing it all together and tasting for doneness I actually followed a recipe from my new favorite book. The Splendid Table's How to Cook Supper
I have been listening to the Spledid Table's podcast for a few months and, I have to say I Idolize the host Lynne Rossetto Kasper. So I was super excited to finally get her new book. It is full of easy, quick, delicious recipe's, funny and interesting stories and is beautifully laid out. My favorite part is that Lynn's voice comes through clearly in all of the text. I pretend she's my pal. OK. The pesto came out pretty good. Good enough to spread on crackers today for a mid afternoon snack.